I don't usually like chicken salad, mostly because of the mayonnaise dressing it sits in. However, when I saw this recipe (and picture!) for "Chicken Choices" on Elizabeth's Edible I decided it might just be time for me to give chicken salad another try. I'm so glad that I did! I had another swim meet tonight (we won!) so I by the time I got home, I didn't really feel like cooking for very long. This meal took no time at all to prepare!

I had bought a rotisserie chicken (or astronaut chicken, as Joel would call it) over the weekend so I used that to make this recipe. I served this chicken salad along side of spinach and feta cous cous-which happens to be the filling for these stuffed peppers. I can't wait for lunch tomorrow so I can eat the rest of this chicken salad!!

Dressing:

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Red Wine Vinegar

2 Garlic Cloves, chopped

1/2 teaspoon Sugar

1/4 teaspoon Ground Black Pepper

1/8 teaspoon Salt

Salad:

3 cups Chicken Breast, cubed (from rotisserie chicken)

1 cup Red Bell Pepper, chopped

1 tablespoon Dried Parsley Flakes

1 teaspoon Dried Oregano

1/2 teaspoon Dried Basil (I didn't use this)

1/4 cup Pitted Ripe Olive Slices (I used kalamata)

1 can (14 ounces) Quartered Artichoke Hearts, drained

**I added a handful of feta cheese to the mix as well

Make dressing by whisking together all of the ingredients and then set aside. Saute red bell pepper in about 1 teaspoon of olive oil until tender. When they are finished, put the peppers, artichoke, spices, olives, feta and chicken in a bowl. Pour the dressing over the top and mix well. Serve on a roll.